aste chocolate. Taste promiscuously. Taste alone and taste with friends. Taste plain chocolate; taste chocolate with raisins and nuts. Taste white chocolate, milk chocolate, and the very many percentages of the dark. Taste single origins; taste blends. Taste velvety soft truffles that instantly melt in your mouth. Taste pralines that you can bite off with a crunch. Taste gourmet chocolate and ask what the big deal is. Taste chocolate you’ve never tasted before and wonder what took you so long to try it. Taste chocolate. It’s a tall order. Are you up for it?
Surely, it's a good chocolatier that makes good chocolate. But it's a good taster who makes a good chocolate even better.
Sometimes you just want to put a piece of chocolate in your mouth, not think about it, and enjoy it mindlessly. But to truly experience your chocolate you need to understand what’s going on, where those flavour nuances might be coming from. You need to know where that chocolate might have been grown and what its characteristics are. When you eat chocolate this way, you will realise that it really enhances your experience of enjoying it. We like to call this increased awareness "chocolate mindfulness" and it’s all about rekindling a relationship with your chocolate.
Chocolate has an inspiring story about how its flavours are directly connected to the places and people involved in its making. Once you learn to recognise and appreciate these differences, your experience of eating chocolate will change forever.
Chocolate is arguably the most popular food on the planet. Everybody loves it but very few are connected to what it is and how it's made. Chocolate comes from the cocoa bean, which comes from the fruit of the cacao tree. The bean tastes nothing like chocolate, yet it is exactly where all that mind altering sexiness of chocolate comes from. In fact, the base of any good chocolate is simply cocoa beans and sugar. To connect people to that kind of simplicity and to show them how delicious that simplicity can be, and how complex it can be at the same time, is really an exciting opportunity.
The large majority of chocolate consumed by us today is a construct of mass industrial production. But there is no machine that can tell you if your chocolate tastes good. Only you can be the judge of that.